Choosing between pork and beef depends on one’s fitness goals; if one wants to lose weight, pork is slightly lower in calories, but if one is trying to build muscle or add weight, beef is slightly better. Because of the similar nutritional content of the two types of meat, the choice between the two is fairly equivalent.Know More
If one eats a 4-ounce portion of pork, the average calorie count is 140, but the same size of beef has 200 calories. Eating pork every day instead of beef would save 420 calories in a week, but since one has to have a deficit of 3,500 calories to lose 1 pound, this is not a significant difference.
The average 4-ounce serving of pork has 4.5 grams of fat, while the relative amount of fat in beef varies significantly with processing. The most fatty cuts of beef contain as much as 11 grams of fat in 4 ounces, according to Livestrong, so the cut selected will make a major difference.
In terms of protein, a 4-ounce beef portion has 24 grams on average, while pork contains 22 grams. Comparing labels is a great way to immediately compare nutritional content. When looking to start a high-protein diet to lose weight or gain muscle, either one of these meats would be helpful.Learn More
A nutrition label on a food product is used to calculate nutritional facts for that food product. The nutrition label includes the serving size, calories, nutrients and a footnote. The footnote includes a table to describe the Percent Daily Value. To calculate nutrition facts of a food product, read and analyze the nutrition label.Full Answer >
All types of rice are high in carbohydrates. Most of its carbohydrate content is starch, but rice also contains small amounts of sugar and dietary fiber.Full Answer >
Apples are no more or less fattening than any other low-fat food, but they do have quite a bit of nutritional value. Apples generally contain between 75 and 100 calorie each, with the Macintosh variety on the low side with 70 calories and Red Delicious apples on the high side at 90 calories each.Full Answer >
A variety of vegetables contain iron. Dark leafy vegetables and legumes are the most likely vegetables to contain significant amounts of iron. Spinach, soybeans, chickpeas and lentils are some other examples of vegetables with high iron content.Full Answer >